Beef Tenderloin With Port-Beach Plum Reduction Recipe

Name: Beef Tenderloin With Port-Beach Plum Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 3/4-pound) beef tenderloin, trimmed; Cooking spray; 1 tablespoon coarsely ground black pepper; 1 3/4 teaspoons kosher salt, divided; 1 1/2 cups thinly sliced shallots (about 4 large); 1 tablespoon butter; 1 1/2 cups fat-free, less-sodium chicken broth; 1 cup ruby port; 1/2 cup beach plum jelly; 2 tablespoons balsamic vinegar; 2 teaspoons fresh thyme; 1 teaspoon chopped fresh rosemary

Servings: persons

1 (1 3/4-pound) beef tenderloin, trimmed
Cooking spray
1 tablespoon coarsely ground black pepper
1 3/4 teaspoons kosher salt, divided
1 1/2 cups thinly sliced shallots (about 4 large)
1 tablespoon butter
1 1/2 cups fat-free, less-sodium chicken broth
1 cup ruby port
1/2 cup beach plum jelly
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme
1 teaspoon chopped fresh rosemary

1
Lightly coat beef with cooking spray; sprinkle evenly on all sides with pepper and 1 1/2 teaspoons salt. Loosely cover beef with plastic wrap; let stand at room temperature 30 minutes.
2
Preheat oven to 450u00b0.
3
Heat a large, heavy skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 2 minutes on all sides or until browned. Place beef on a broiler pan coated with cooking spray. Bake at 450u00b0 for 20 minutes or until a thermometer registers 128u00b0 or until desired degree of doneness. Remove from oven; let stand 15 minutes.
4
Return skillet to medium-high heat; add shallots and butter to pan, scraping pan to loosen browned bits. Cook 1 minute, stirring constantly. Stir in broth, port, jelly, vinegar, thyme, and rosemary; bring to a boil. Cook until reduced to 1 1/2 cups (about 17 minutes). Remove from heat; stir in remaining 1/4 teaspoon salt.
5
Cut beef crosswise into 16 slices. Serve with sauce.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (1 3/4-pound) beef tenderloin, trimmed, Cooking spray, 1 tablespoon coarsely ground black pepper, 1 3/4 teaspoons kosher salt, divided, and more.

Yes, Beef Tenderloin With Port-Beach Plum Reduction falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin With Port-Beach Plum Reduction

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